BRUNCH SATURDAYS & SUNDAYS WITH LIVE JAZZ
11am-3pm
APPETIZERS
OYSTERS ON THE HALF SHELL/18
6 chilled oysters, yuzu-kosho mignonette
OMELETE DU JOUR/16
PLAT DU JOUR /MP
AVOCADO TOAST/9
crushed avocado, toasted sourdough, radish, cucumber, salad greens
add 2 eggs "up"/14
"EVERYTHING" CROISSANT/16
smoked scottish salmon, cream cheese, "everything" croissant, chives, shaved red onion, tomato
SWEET POTATO HUMMUS/9
roasted sweet potato, chickpeas, tahini, harissa, evoo, pomegranate syrup, char-grilled sourdough
SALMON TARTAR/16
radish, cucumber, wasabi, sake, crème fraîche, sesame, chili, wonton
FRENCH ONION SOUP/12
caramelized onions, beef broth, thyme, sherry, melted gruyere, croûton
CRÊPE/12
mushroom filled crêpe, fresh herb beurre blanc
add jumbo lump crabmeat/8
CHEESE PLATE/15
chef's selection of local artisan cheese and garnishes
"SAVORY" CROISSANT BASKET/ 12
3 warm everything cream cheese-filled croissants
"SWEET" MINI CROISSANT BASKET/ 12
2 warm plain & 2 warm chocolate croissants
SANDWICHES/BURGERS
choice of baby greens, house made malt vinegar potato chips or shoestring french fries
"BLT"/16
neuske bacon, tomato, bibb lettuce, herb mayonnaise, toasted pain de mie
GRILLED VEGETABLES AND BURRATA/16
marinated & grilled vegetables, burrata, basil pesto, toasted ciabatta
LR&B "FRENCH DIP"/21
braised beef short ribs, melted provolone, balsamic onions, horseradish cream, toasted ciabatta
"AU POIVRE" BURGER/18
8 oz char grilled angus beef patty, caramelized onions, au poivre sauce, toasted brioche bun
SALADS
add protein
grilled chicken/8
confit tuna/8
grilled salmon/10
BIBB LETTUCE/14
tender bibb lettuce leaves, fresh herbs, shallots, lemon-dijon dressing
GEM/11
gem lettuce, creamy parmesan-black pepper dressing, sardinian pecorino, crostini
JARDINIERE A LA NIÇOISE/15
gem lettuce, hard-boiled egg, potato, haricot vert, olives, tomato, radish, red wine vinaigrette
ENTREE
VILLAGE YOGURT PARFAIT/16
greek yogurt, granola, seasonal berries & purée
LR&B EGGS BENEDICT/21
2 soft poached eggs, toasted brioche, spinach, hollandaise, fingerlings
choice of jambon de bayonne or smoked salmon
FRENCH TOAST/16
egg battered thick cut brioche, whipped crème fraîche, blueberries, toasted almonds, maple syrup
BUTTERNUT SQUASH/21
brussels, dried cranberries, french lentils, goat cheese, pomegranate jus, crispy shallots
RAVIOLI/22
pea & roasted shallot filled ravioli, toasted pine nuts, black truffle butter
RIGATONI/21
braised beef short ribs, tomato sauce, spring peas, herbs, fresh grated pecorino
“MOULES"/23
1.5 lb. p.e.i mussels poached in white wine, shallots, herb butter, “frites”
TROUT/26
"amandine" haricot vert, cauliflower, corn, lemon-caper "beurre-noisette"
SALMON/26
roasted sunchokes, apple, cippolini, cider-thyme jus
STEAK "AU POIVRE"/ 48
8 oz pan roasted filet mignon of beef, sauce au poivre, frites
SIDES
neuske bacon/6
mac-n-cheese/10
fries/5
parmesan & herb fries/6
truffle fries/7
KIDS
served with 1 scoop of vanilla, strawberry or chocolate ice cream
mac-n-cheese/10
brioche grilled cheese/10
hamburger/10
cheeseburger/12
breaded chicken breast/12
yogurt & berries/10
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
Updated 3/31/25